3 tbsp. butter or cooking oil
1/4 c. green pepper, chopped
1/4 c. celery, chopped

Simmer until pepper is tender. Add 3 tablespoons flour to make white sauce. Then add 3 cups chicken broth with 1 1/2 cups diced chicken. Cook slowly until it thickens. Add 1/2 teaspoon Worcestershire sauce, several strips of pimento, salt and pepper to taste.

I sometimes add 1 can cream of chicken or mushroom soup to give additional flavor and to make more. This soup is best served with corn bread.